Hanabiramochi

Hanabiramochi is a Japanese sweetmeat ("wagashi"), usually eaten at the beginning of the year. Hanabiramochi are also served at the first tea ceremony of the new year.

Origin

The name "hanabiramochi" literally means "flower petal mochi". The original form of Hanabiramochi is Hishihanabira, a dessert that was eaten by the Imperial family at special events coinciding with the beginning of the year.

"Hanabiramochi" was first made in the Meiji Era (8 September 1868 - 30 July 1912), but it is now a familiar New Year "wagashi".

Form

The exact shape of "hanabiramochi" is strictly defined by tradition. The white "mochi" covering is flat and round, folded over to form a semicircular shape, and must have a pink color showing through in the center of the confection, fading to a white at the edge. Unlike a "daifuku" the "mochi" must not completely seal the insides.

In the center of a "hanabiramochi" is a layer of "anko", a sweet bean paste, commonly the white kind made from sweetened mung beans. In the very center is a thin strip of sweetly flavoured "gobo" (burdock, which protrudes from the "mochi" on both sides.

Significance and Symbolism

Each element of the "hanabiramochi" is significant.

The red colour showing through the white "mochi" is not only appropriate to the celebration of the new year but also evokes the Japanese apricot/plum ("ume") blossom, which in turn represents the purity, perseverance, and renewal associated with the New Year.

The "gobo" represents pressed "ayu", a fish exclusive to East Asia, and a prayer for a long life.

ee also

*Sakuramochi
*Hwajeon